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  1. jerseydrew

    25lb turkey?

    how long should it take? and should i stuff the cavity? i've done whole chickens so this shouldn't be all that different other than time and size.  usually i brine, then smoke at 300* till breast is IT 165. but having not done such a big bird i think i might need to stuff the cavity to ensure...
  2. jerseydrew

    pulled pork leftovers!!!

    first thanks to all who have suggested me to get a vacuum sealer! it is working out to be a great investment.  so i made pulled pork the other day and had a bunch of leftovers. i vac sealed individual portions and froze them.  so today i decided to try it out. it was fantastic, here is what i...
  3. jerseydrew

    how far ahead to cook for big party?

    4 butts (35ish lbs) defrosting as we speak...
  4. jerseydrew

    how far ahead to cook for big party?

    So my plan is to cook it thursday starting very early and getting it done by dinner time. I will then let it rest and pull ot later in the night. I will then vac seal the pork. Then on saturday i can cut open the bags and add a cup to a cup and a half of apple juice and put it into a couple of...
  5. jerseydrew

    how far ahead to cook for big party?

    ok so i went out and got a vac sealer today. i even bought some expandable bags so i can pop in the whole butt into a bag before sealing. i hope this works out. 
  6. jerseydrew

    how far ahead to cook for big party?

    unfortunately i don't have a vacuum sealer. but i got the gist of it.
  7. jerseydrew

    how far ahead to cook for big party?

    we are having our annual Christmas party and i am supposed to cook the pulled pork for 90 people. obviously i am going to do it ahead of time and then reheat the pork the day of the party. my question is how many days ahead of time would you cook it? in other words how many days will it keep in...
  8. jerseydrew

    ribs in the oven?

    i know i know i am missing the smoking part of this but i want ribs but don't want the hassle of the smoker for one time.  maybe i will break out the smoker and do some chicken too and then have chix salad for a few days.
  9. jerseydrew

    ribs in the oven?

    I don't feel like bringing out the smoker or one rack. Do I do the same thing in the oven as I would have done in a smoker for single rack of ribs?
  10. Pulled pork and cheese empanadas!

    Pulled pork and cheese empanadas!

  11. jerseydrew

    Pulled pork and cheese empanadas!

    This is a recipe I have been doing for a while but finally remembered to get a pic of it. Start off with a SPOG pulled pork cooked with hickory wood at 250° till IT is 205°. Rest and pull. Then I did some caramelized onions with fresh garlic and used some cheddar jack cheese. Put it all...
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    • jerseydrew
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    • Album: Pulled pork and cheese empanadas!
  13. image.jpg

    image.jpg

    • jerseydrew
    • Media item
    • Comments: 0
    • Album: Pulled pork and cheese empanadas!
  14. jerseydrew

    cooking a fresh ham on wednesday (latin style peril)

    it's an uncured ham.
  15. jerseydrew

    cooking a fresh ham on wednesday (latin style peril)

    what d you think? cook till about 185 IT? i don't want it quite fall apart but nice and soft.
  16. jerseydrew

    cooking a fresh ham on wednesday (latin style peril)

    a lot of websites call for cooking it at 350. but i am so used to the great results from low and slow cooking. how should i cook the fresh ham? *edit* i know i spelled pernil wrong but cannot correct it! stupid auto correct..
  17. jerseydrew

    Two butts in a WSM

    looks good i usually run them on the same rack...
  18. jerseydrew

    longest you would hold pork butt?

    fair enough.. should i pull it tonight and reheat tomorrow or store it whole and reheat it whole then pull once hot?
  19. jerseydrew

    longest you would hold pork butt?

    i should be finishing up a butt between 11 and 12 pm and plan on serving tomorrow at 1-2 pm. i can set the oven at 170 and just let it chill all night or i can just put it in the oven (with the oven off) and reheat it tomorrow....
  20. jerseydrew

    first time doing spatchcock chicken and have some questions?

    it got done in about 2 hours. pulled it off and foiled it. then 15 minutes before eating i put it on the grill to crisp it up. i did a rub on it and it was a bit too much pepper. i usually brine my chicken pieces but i did not have the time to brine this time. 
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